Method

Step 1

Heat the oil in a large saucepan until very hot. Add the red pepper and hot pepper flakes; cook, stirring, for 1 min. Add the broth and 2 cups (500 mL) water; bring to a boil. Stir in the shrimp and simmer for 1 to 2 min. Stir in the ginger, lime juice and sesame oil.

Step 2

Divide an equal portion of the rice, cilantro and bean sprouts between four bowls. Ladle in hot soup. Serve with lime wedges, if desired.

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